Vegan Ricotta Stuffed Shells
Oh, là là… I think I can use the word delectable to describe this recipe because it’s so good!!!! It’s also super comforting and creamy! To date, it’s one of the recipes I’m most proud of having “veganized”.
Enjoy!
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- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Servings: 4
Ingredients
Vegan Ricotta
- 2 tablespoons (30 ml) olive oil
- 3 garlic cloves, chopped
- 454 g block of firm tofu, well drained
- 3 tablespoons (45 ml) lemon juice
- 3 tablespoons (45 ml) water
- 2 tablespoons (30 ml) nutritional yeast
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) maple syrup or honey
- 2 cups (500 ml) blanched basil leaves, coarsely chopped
Assembly
- 18 to 20 giant shells
- 650 ml marinara sauce or homemade tomato sauce
- 1 cup (250 ml) vegan mozzarella cheese (optional)
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Preparation
Vegan Ricotta
- Place all the ricotta ingredients except the basil in a blender. Blend until very smooth. Transfer to a bowl and toss with basil. Reserve.
Assembly
- Preheat oven to 350°F and place rack in center.
- In a pot of boiling salted water, cook the pasta al dente. Drain. On a dry cloth, gently dry the shells.
- Transfer the tofu mixture into a Ziploc bag. Make an incision in one end of the bottom of the bag and divide the ricotta among the shells.
- Pour the tomato sauce into an ovenproof dish. Arrange the shells in the sauce, open side up. Sprinkle with vegan cheese and cover dish with aluminum foil. Bake for 20 minutes. Remove aluminum foil and broil for 2 minutes. Serve with basil leaves.
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